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Baumkuchen Torte




Source of Recipe


Maggie Viken






Recipe Introduction











List of Ingredients



• 1/2 C. butter
  
• 1/2 C. superfine sugar
  
• 1 tsp. finely shredded lemon peel
  
• 1/2 tsp. pure vanilla
  
• 6 jumbo egg yolks
  
• 2/3 C. unbleached flour
  
• 1/3 C. cornstarch
  
• 6 jumbo egg whites
  
• 1/4 C. superfine sugar
  
• 16 oz. sour cream
  
• 1/3 C. superfine sugar
  
• 1 tsp. pure vanilla
  
• 1 1/2 C. fresh strawberries
  
• Chocolate buttercream frosting
  
• 1/2 C. strawberry jelly
  
• 1 T. lemon juice
  
• 1 tsp. cornstarch
  






Instructions



1. In a small bowl beat butter about 30 seconds; gradually add the 1/2 cup sugar, peel and 1/2 teaspoon vanilla. Add yolks, one at a time, beating well after each. Mix flour, 1/3 cup cornstarch, and 1/4 teaspoon salt; stir into butter mixture.
   
2. In a large bowl beat whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Stir a small amount of egg white into flour mixture. Fold flour mixture into whites.
   
3. Grease an 8 inch spring-form pan. Spread a scant 1/2 cup batter evenly in the bottom. Place under broiler 5 inches from heat; broil 1 to 1 1/2 minutes or until lightly browned. Carefully spread another scant 1/2 cup batter atop first layer. Broil as before, turning if necessary to brown evenly. Repeat; making 5 layers in all.
   
4. Stir together sour cream, the remaining 1/3 cup sugar and the 1 teaspoon vanilla. Spread half the mixture over top cake layer. Broil 1 minute or until set.
   
5. Using remaining cake batter add 5 more layers, broiling as before.Spread with remaining sour cream mixture. Broil 1 minute or until set.
   
6. Cool 15 minutes. Remove sides from pan; cool completely. Arrange strawberries around edge of torte and in the center. Frost sides with chocolate buttercream frosting. Pipe a circle of frosting between rows of strawberries. Chill.
   
7. Mix jelly, lemon juice and the 1 teaspoon cornstarch in a small saucepan. Cook and stir until mixture is thickened. Cool to room temperature. Just before serving spoon glaze atop berries.